Ingredients

• 1 envelope onion soup mix
• 1 can (10 3/4 ounces) condensed cream of mushroom soup, reduced fat
• 1 can (10 3/4 ounces) condensed cream of chicken soup, reduced fat
• 1 1/2 cups low or no fat milk
• 1 cup dry white wine
• 1 cup white rice
• 6 boneless chicken breast halves, without skin
• 2 tablespoons butter
• 2/3 cup grated Parmesan cheese

Preparation

1. Mix onion soup, condensed cream soups, milk, wine and rice. Spray Crock Pot with cooking spray. Lay chicken breasts in Crock Pot, top with 1 teaspoon of butter, pour soup mixture over all, then sprinkle with the Parmesan cheese. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
2. Serve hot. Serves 6.